Skip to main content
Epicurious

Spicy Cola Barbecue Sauce

By Brigid Washington

4.1

(7)

Photo of Cola Scotch Bonnet Barbeque Sauce with Grilled Pork Spareribs.
Photo by Joseph De Leo, Food Styling by Christopher Barsch

The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that is both dense and dynamic. Heat from Scotch bonnet chiles and added depth from allspice allow this simple but substantive sauce to penetrate well into the flesh of whatever is being grilled, whether that's meaty portabello mushroom caps or a full rack of pork ribs.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes about 1½ cups

Ingredients

½ Scotch bonnet or habanero chile, seeds removed, deveined, finely chopped
1 12-oz. bottle or can of cola (such as Coca-Cola)
3 garlic cloves, finely chopped
¾ cup ketchup
½ cup (packed) dark brown sugar
½ cup grated sweet onion
1 Tbsp. Worcestershire sauce
½ tsp. ground allspice
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ tsp. coarsely ground black pepper

Preparation

  1. Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15–20 minutes. Let cool before using.

    Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

TagsSauceScotch BonnetChileVegetableHabanero ChileDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSimmerJuneteenthEpicurious

See Related Recipes and Cooking Tips

Read More
Steak With Cherry Tomato Chutney
A steak dinner that’s more about the sauce than the meat.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Turkish-Style Eggs and Tomatoes
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Beurre Blanc
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.